It’s farmer’s market time of year, when we take our reusable bags and a fistful of cash and stock up on some of the freshest produce we’ll get our hands on all year. I’m re-posting an old favorite today — Southern Style Green Beans. Green beans are plentiful right now at the farmer’s market, and in this hot summer where the last thing you want to do is slave over a hot stove, you can throw all the ingredients in a big pot, set the burner on low, and go to the pool while your green beans cook up all by themselves.
I actually got the idea for the re-post from Miss Eleanora, who tried (jarred baby food) green beans and was not impressed. This video is from about a month ago now — the time flies! — but it still makes me laugh every time I watch it.
Oh, Eleanora, I can’t wait till you’re a little big bigger and I can feed you THESE green beans. You will see you really are a Southerner at heart.
And for those concerned for Eleanora’s welfare — what with a mean old mama who makes her eat green vegetables and all — you are not to worry. We tried greenie beanies a few days later and she liked them just fine. This week she’s even eating spinach!
SOUTHERN-STYLE GREEN BEANS (pdf)
- fresh green beans, washed, stringed and with the ends snapped off
- 1 small to medium onion, diced
- ham, diced
- salt pork – 4-6 slices
- garlic – 2-4 cloves, left whole but slightly crushed
- ground pepper to taste (be generous)
- chicken broth – enough to just cover the beans
Note: There are really no measurements here. Adjust your amounts according to the number of diners you have and to your personal taste. Also, you will not need to add any salt… you will be plenty puffy the next day without it. If you happen to end up with beans that are too salty (as I recently did), cut a potato into quarters and throw it in the pot. The potato will absorb the extra salt.
Throw everything into a pot. Bring to a boil, then reduce to a simmer. Cook on low heat for a few hours, or until they look like your Mimi made them.
Stay cool,
